Apricot Brandy Eggnog

Title: Apricot Brandy Eggnog
Yield: 12 Servings
Categories: Christmas, Beverages, Great 

Ingredients: 

     12    Egg yolks
      2 c  Powdered sugar
  1 2/3 c  Apricot brandy
      2 c  Cold milk
      2 c  Heavy cream, chipped
           Nutmeg


  In a large bowl, with and electirc mixer at medium speed, beat the yolks
  until very light.  Gradually beat in the sugar.  Slowly pour in the brandy
  while beating constantly.  Let rest about 10 minutes.  Gradually beat in
  the milk.  Refrigerate, covered, until very well chilled.  I prefer to make
  it at least 1 month ahead to allow the flavors to meld.
  
  When ready to serve, pour the eggnog into a punch bowl.  Beat the heavy
  cream and fold into the eggnog just until blended.  Grate fresh nutmeg over
  the top.
  Posted to MM-Recipes Digest V4 #264 by msleukie@mindspring.com on Oct 06,
  1997